Red Curry Lentils with Sweet Potatoes & Spinach
- 3 Tbs. olive oil
- 1 lb. sweet potatoes about 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 medium yellow onion chopped
- 3 Tbs. Thai red curry paste
- 3 garlic cloves minced (about 1 tablespoon)
- 1 1-inch piece fresh ginger, peeled and grated (about 1 Tbs.)
- 1 red chile such as Fresno or serrano, halved, seeds and ribs removed, then minced
- 1 tsp. ground turmeric
- 1 cup red lentils rinsed
- 4 cups low-sodium vegetable stock
- 2 tsp. kosher salt plus more to taste
- 1 13-oz. can full-fat coconut milk
- 1 4- to 5-ounce bag baby spinach
- ½ lime juiced
- Fresh cilantro leaves for serving
- Toasted unsweetened coconut flakes for serving (optional
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Serve over rice and top with cilantro and coconut flakes, if desired.